Make the most of fresh tomatoes

Published: Saturday, September 23, 2000

Associated Press

Fresh tomatoes are at their tasty peak in most parts of the country now. Eaten as is or lending their color and flavor to cooked dishes, they are as much a favorite on dining tables as in picnic baskets.

Some tomato lore and tips for choosing, preserving and preparing them:

n The tomato was classified as a vegetable in 1893 for trade purposes by the American government, but botanically it is a fruit, a berry member of the nightshade family of plants.

n To preserve the high value of tomatoes' nutrients, which include vitamins C, A and B, potassium, iron and phosphorus, store tomatoes at room temperature and eat them soon after they have been picked.

n Do not let picked tomatoes sit in the sun, but avoid refrigerating them if possible because their flesh becomes pulpy and flavor fades in cold temperatures.

n Choose tomatoes that have good color and are fragrant. They should be firm, giving slightly to palm pressure and heavy for their size.

n To ripen tomatoes, put them with an apple in a paper bag with several holes punched in it and leave them at room temperature for a few days.

n Scooped-out tomatoes make efficient, attractive containers for stuffing with chilled summer salads, including tuna and chicken, for summer meals.

n When recipes call for peeled tomatoes, use a paring knife to peel them carefully, keeping the peel in a long ribbon that can be used to make flower-shaped garnishes.

Find the freshest tomatoes available in as many different colors as possible to make this simple preparation, and serve it as a side dish, salad, salsa or relish:

Technicolor Tomatoes

1/4 cup balsamic vinegar

1 clove garlic, minced

1/2 cup olive oil

Salt and pepper to taste

21/2 pounds assorted red, yellow and orange tomatoes, chopped

1/4 cup fresh basil leaves, shredded

In a large bowl, whisk together the vinegar, garlic and olive oil. Season to taste with salt and pepper. Add the tomatoes and gently toss.

To shred the basil, stack several leaves on top of each other. Roll the stack into a cigar shape. Using a paring knife, cut the roll into very thin slices. Repeat the process until all the basil is shredded. Sprinkle the shreds over the tomatoes and serve.